- 1 pound fresh green beans, ends trimmed
- 1 pound wax, cranberry or other fresh beans (if available)*
- 2 large handfuls of large leaf arugula (2-3 cups)
- 1½ tablespoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 tablespoon toasted, crushed fennel seeds
- ¼ cup champagne vinegar
- ¼ cup premium olive oil
- 1 teaspoon sea salt
- 3/4 teaspoon freshly cracked black pepper
- Zest of half a lemon
- More salt and pepper to finish (I like to finish with Maldon or other flake salt)
Bring a large pot of filled with water to a rolling boil. Salt generously ~¼ cup.
Fill a large bowl with ice water. Set next to the stove.
Add the green beans to the water. Blanch 2 minutes until bright green and crisp tender.
Quickly remove the beans from the water with a slotted spoon or spider. Plunge into the ice water to stop the cooking. Transfer to several layers of paper towels to drain. Pat well to remove all the water. Pour the ice water out of the large bowl and wipe clean. Add the beans back in.
In a small bowl, add the Dijon, shallot and fennel. Whisk well. Whisk in the olive oil, then the vinegar. Add the salt and pepper, whisk again until fully combined.
Add the arugula leaves to the beans. Pour the dressing over top. Using tongs, toss well.
Transfer to a large platter. Sprinkle the lemon zest on top. Season to taste with more salt and pepper.